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Grilled Marinated Skirt Steak

From

June/July 2012

Grilled Marinated Skirt Steak

The loose grain of skirt steak makes it an ideal candidate for a flavorful marinade, but wet meat simply steams on the grill. To achieve a charred crust, we season our steak with salt, pepper, and sugar before searing and don’t marinate until after it comes off the grill. Poking the grilled steaks with a fork lets the bold, savory flavors penetrate into the meat, and since the marinade never touches raw meat, we also serve it as a sauce on the side.

Serves 4 to 6

Keep the marinade at room temperature or it will cool down the steaks.

Ingredients

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